Salted Dark Chocolate And Earl Grey Buttermilk Cookies

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   1. In a pan, melt the butter along with the tea bags. Once melted, cook over medium for 5 minutes, stirring frequently. The butter should be bubbling by the end.

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   2. Pour butter and tea bags into a heatproof bowl, cover, and let sit for 10-30 minutes (depending on how strong you want the flavor to be). Remove tea bags, squeeze out, and chill butter until it's solid but soft, about 1 hour, before proceeding.

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   3. In a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add cocoa and salt and combine, scraping down the bowl as needed.

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   4. Add half the flour to the bowl with the mixer on low, then add half the buttermilk. Repeat with the rest. Using a spatula, fold in chocolate chunks. Place dough in the middle of a sheet of wax paper or plastic wrap and form into a disc. Chill for at least 1 hour.

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   5. Preheat oven to 350u00b0. Line a baking sheet with parchment paper or a Silpat. Using lightly floured hands, roll out tablespoon-size balls of dough and place them about an inch or so apart on the baking sheet, pressing lightly to flatten.

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   6. Bake cookies for 12-15 minutes. Let cool for a few minutes, then carefully move to a wire rack. Cookies should be slightly crisp on the outside and fudgy in the middle when cool.

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   7. Dust lightly with powdered sugar and serve with big glasses of milk.

* Per serving · 4 servings · Values may vary.